We had home-made chili and cornbread for dinner Tuesday. I took a few pictures as I cooked, except I forgot to take pictures of the cornbread. 🙂 My lovely, wonderful mom taught me how to make chili while they were living here when we built our house. It’s pretty easy, and I wish I would remember to make it more often. For our family, I make a pretty big batch. This recipe can easily be made larger or smaller depending on the size of group you need to feed.
I browned 2 pounds of ground beef. Once it was done, I scooped it out with a slotted spoon and put it straight in the crock pot.
While I was browning the burger, I chopped 4-5 garlic cloves and a whole onion. I sauteed them in leftover fat/liquid from the burger.
While the onions and garlic were cooking, I added four cans of diced tomatoes to the crockpot. I used two cans of regular and two cans with green chilis.
This picture shows two of each can of bean, but I only actually used one can of each type of bean: black, navy, pinto, garbanzo, dark red and light red kidney beans.
After stirring it all in, I put the lid on and let it cook.
I used two packets of chili seasoning, but they did not give the chili enough spice for us. I added cayenne pepper and ground cumin until the chili reached the right level of spice for us. I had also added a little bit of salt to the burger as it cooked.
Final result: YUMMY!!!
Nature Girl. Mom. Wife. Friend. Photographer. Sewer. Crafter. Artist.
To borrow a phrase – “Yeet Ye Riche”